Curried Moroccan Chicken with Dried Fruit and Almonds • St. Francis Winery & Vineyards

Name: Curried Moroccan Chicken with Dried Fruit and Almonds • St. Francis Winery & Vineyards
Ingredients: Pair with Merlot; Heat 3 tablespoons of olive oil in a heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 20 minutes; sprinkle with salt and pepper.; Transfer onions to a large bowl; mix in prunes, dates, apricots, sugar, and cinnamon: this can be done a day ahead.; Continue to roast until the chicken is brown and the juices run clear when thigh is pierced (about 165°F if using a thermometer), about 30 more minutes.; Remove chicken from pan and let stand 10 minutes before carving. Spoon fruit onto platter; top with chicken and any accumulated juices. Sprinkle with almonds and serve.

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Delicious culinary pairings perfect for serving alongside St. Francis wines.

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Ingredients

Pair with Merlot
Heat 3 tablespoons of olive oil in a heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 20 minutes; sprinkle with salt and pepper.
Transfer onions to a large bowl; mix in prunes, dates, apricots, sugar, and cinnamon: this can be done a day ahead.
Continue to roast until the chicken is brown and the juices run clear when thigh is pierced (about 165°F if using a thermometer), about 30 more minutes.
Remove chicken from pan and let stand 10 minutes before carving. Spoon fruit onto platter; top with chicken and any accumulated juices. Sprinkle with almonds and serve.